{Instapot Refried Beans}

{Instapot Refried Beans}

Ingredients:

1 lb of dried pinto beans, rinsed and drained

7 cups of water

1-2 tsp onion powder

1- 2 tsp garlic powder

1 tsp salt

1 tsp chili powder

dash of cayenne pepper

dash of black pepper

3 T of Primal Kitchen Avocado Oil

Directions:

1. Place the beans and water into the Instapot. 

2. Add the garlic powder, onion powder, chili powder, salt, pepper, cayenne pepper, and oil.

3. Add the lid to the Instapot and place the valve on seal. 

4. Turn on the bean/chili setting (mine was high pressure for 30 minutes). 

5. When the beans are finished cooking, let them sit for 20 minutes. 

6. Release the rest of the steam after that by turning the valve. 

7. Use a strainer to strain the beans from the liquid (make sure to reserve some of the liquid for blending).

8. Add the beans to a big bowl. Use an immersion blender to puree the beans. Add some of the reserved cooking liquid to make the desired consistency. 

9. Taste the beans and add more salt to taste. 

That's it! Super easy! 

Stay tuned because I am sharing a recipe using these beans in the next few days!

Enjoy!

Later Taters

"It's a beautiful day, don't let it get away."

{Lactose Free Biscuits and Gravy}

Hello friends!

Today I am sharing a BOMB recipe with you: Lactose Free Biscuits and Gravy!

Let me tell you what, it's been a hot second since I have indulged in some biscuits and gravy. When we scheduled a friends breakfast buffet, I knew I had to try to recreate the classic.

Here's how to do it-

Ingredients for Gravy-

2-4 cups of Lactose Free Milk (I used Aldi 2%)

ground pork

salt & lots of pepper

garlic powder

onion powder

2-4 T of Anthony's Goods Arrowroot Flour (or flour of choice)

*I am still trying to perfect the biscuit recipe, but here is what I had for this round...*

Ingredients for Biscuits-

1-1 1/2 c. lactose free milk (2%)

1 T lemon juice

2 cups of Bob's Red Mill Brown Rice Flour

2 T Anthony's Goods Arrowroot Flour

Sprinkle of Pink Himalayan salt

2 tsp baking powder

3 T of Earth Balance Vegan Spread

Directions for biscuits-

1. In a small bowl, add the milk & lemon juice. Let this sit to create buttermilk. Preheat oven to 400 degrees.

2. Meanwhile, add dry ingredients to a bowl. Stir until combined. Next add the vegan spread and cut the spread into the dry ingredients (I used a fork) until crumbly. 

3. Add the milk mixture and stir to combine (you can add more flour if too runny or add more milk if dough is too dry).

4. Pull out dough onto a floured surface and form into a round disk. The dough should be about 1 inch thick.

5. Use a glass or cookie cutter to cut the dough into circle. Place the cut dough on a greased baking sheet. Repeat until all the dough is used.

6. Brush the tops of the biscuits with melted coconut oil and then bake for 20 minutes. 

While the biscuits are baking, you can make the gravy. 

Directions for gravy-

1. Cook the pork in a skillet over medium heat.

2. Break the meat into pieces with a spatula while stirring meat. 

3. Once cooked through, add 2-4 T. of arrowroot powder. Stir to cook.

4. Once the flour turns golden, add 2 cups of milk. 

5. Turn the heat to low and add salt, pepper, garlic powder, and onion powder to taste. I used A LOT of pepper. 

6. Cook on low until the gravy thickens (about 10 minutes). You can add more arrowroot powder or milk to your desire. 

I am actually eating some of these biscuits and gravy as I type this up!

Enjoy!

Later Taters

"It's a beautiful day, don't let it get away."

{Instapot Coconut Yogurt}

Hello cupcakes!

Let's talk about the Instapot! I am completely obsessed with mine and I just got it for Christmas. I have made Mexican Shredded Chicken, Pulled Pork, Cilantro Lime Brown Jasmine Rice, and Coconut Yogurt. I have tried to make homemade coconut yogurt so many times before and it never has turned out well. 

GUESS WHAT?! It turned out amazing in my Instapot! I want to share the recipe with you because we all know dairy free yogurt is NOT CHEAP at the store. So let's get to it...

Ingredients:

2 cans of full fat coconut milk 

*(I bought mine from FreshThyme and it is their brand)*

2 Tablespoons of raw honey

3/4 Tablespoon of Vital Proteins Beef Gelatin

2 Probiotic Capsules (This is the brand I use)

Directions:

Add the 2 cans of coconut milk to the inner bowl of the Instapot. 

Stir until the milk is smooth and incorporated. 

Set the Instapot to the Saute setting. 

Heat and stir the milk until it reaches 180 degrees (I used a candy thermometer).

Once the milk is 180 degrees, remove the inner bowl from the Instapot.

Remove 1 cup of the milk and stir in the beef gelatin& honey.

Pour the milk/honey/gelatin mixture back into the Instapot bowl.

Let the milk cool to 90 degrees. 

Once the milk is cool, add the powder of 2 probiotic capsules.

Stir to combine.

Add the Instapot bowl back to the Instapot.

Select the Yogurt function and set for 9 hours. 

Add the lid to the Instapot and let it sit for the 9 hours.

Once the time is up, scoop the yogurt into containers. 

Refrigerate overnight to make the yogurt thick and creamy!

I scooped out some yogurt and added bananas, Quest Nutrition Cinnamon Crunch Protein Powder, and homemade granola that I made in our Air Fryer! This is on repeat for breakfast this week!

Happy Tuesday Friends!

Later Taters

"It's a beautiful day, don't let it get away." 

*Adapted the recipe from: Instant Loss Coconut Yogurt Recipe*